{"id":2289,"date":"2016-09-26T18:00:13","date_gmt":"2016-09-27T01:00:13","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=2289"},"modified":"2020-12-15T09:45:47","modified_gmt":"2020-12-15T17:45:47","slug":"essentials-of-japanese-cooking-making-delicious-miso-soup","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-making-delicious-miso-soup\/","title":{"rendered":"Essentials of Japanese Cooking: \u00a0Making Delicious Miso Soup"},"content":{"rendered":"<p><em><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-2291\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/09\/miso02.jpg\" alt=\"miso02\" width=\"640\" height=\"426\" \/><\/em><\/p>\n<p><em>Miso<\/em> soup is a vital, versatile part of Japanese cuisine. It can be served for breakfast, mixed with a bit of tofu and <em>wakame<\/em> seaweed. It can be part of a complete <span style=\"text-decoration: underline;\"><span style=\"color: #0000ff;\"><a style=\"color: #0000ff; text-decoration: underline;\" href=\"https:\/\/www.zojirushi.com\/blog\/?p=2178\"><em>ichiju-sansai<\/em> <\/a><\/span><\/span><span style=\"color: #0000ff;\"><a style=\"color: #0000ff; text-decoration: underline;\" href=\"https:\/\/www.zojirushi.com\/blog\/?p=2178\"><span style=\"color: #0000ff; text-decoration: underline;\">meal<\/span><\/a><\/span>, served as the soup course. It can be served as part of a fancy meal, with crab legs and clams, or it can be served just by itself.<\/p>\n<p>No matter how it is served, it is part of the soul of Japanese food.<\/p>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.zojirushi.com\/app\/recipe\/tofu-misoshiru\"><em>Tofu Misoshiru<\/em><\/a><\/span><\/span> is one of the most common forms of <em>miso<\/em> soup found in Japan and abroad. It is made by heating <em>dashi<\/em> stock with ingredients such as tofu and green onions, until the soup comes to a simmer. While the soup is simmering, a small amount of <em>miso<\/em> paste is dissolved in a separate bowl using a small amount of the warmed <em>dashi<\/em>. Once the <em>dashi<\/em>, tofu and green onions are cooked, the heat is turned off and the <em>miso<\/em> mixture is added into the soup, imparting protein, probiotics, <em>umami<\/em> and a lovely flavor. Dried, cut <em>wakame<\/em> seaweed is added at the end, just before serving, to round out the soup.<\/p>\n<p>Making <em>miso<\/em> soup is deceptively simple, however, creating a truly delicious soup requires sensitive attention to the quality of ingredients and how the soup is prepared. As Rochelle Bilow, a writer for <em>Bon Apetit<\/em>, states, \u201cWith a soup that requires so few ingredients, the quality of each one really matters.\u201d Using subpar <em>miso<\/em> paste and instant <em>dashi<\/em> detracts from the richness of a well-made <em>miso<\/em> soup. Similarly, using firm tofu in the soup detracts from the texture and mouthfeel of the soup. When adding vegetables, such as <em>daikon<\/em> or carrots or mushrooms to the soup, it\u2019s important to slice them thinly and in small pieces and let them cook to tenderness in the soup\u2019s liquid. Similarly, it\u2019s important to balance the \u201cheavy\u201d ingredients, such as potatoes and tofu, with the \u201clight\u201d ingredients, such as scallions and seaweed, in the soup. Too much of one or the other affects the pleasure of eating the soup.<\/p>\n<figure id=\"attachment_2290\" aria-describedby=\"caption-attachment-2290\" style=\"width: 640px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2290 size-full\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/09\/miso01.jpg\" alt=\"miso01\" width=\"640\" height=\"424\" \/><figcaption id=\"caption-attachment-2290\" class=\"wp-caption-text\">Dissolving the <em>miso<\/em> in broth to remove lumps<\/figcaption><\/figure>\n<p>How the <em>miso<\/em> is added to the soup mixture is one of the most important aspects of making delicious <em>miso<\/em> soup. <em>Miso<\/em> is made from fermented soybeans, and through the fermentation process, becomes full of beneficial bacteria and active cultures. Adding <em>miso<\/em> paste to the soup mixture while it is on the flame may kill these good bacteria and cultures and diminishes <em>umami<\/em>. <em>Miso<\/em> should be dissolved in a bit of broth first to remove any lumps and then added to the soup once the other ingredients have cooked. Then just before the soup returns to a simmer, turn off the heat.<\/p>\n<p>Following these rules is the best way to make <em>miso<\/em> soup. But as with many Japanese foods, <em>miso<\/em> soup is versatile and adaptable. You can use different types of <em>miso<\/em> paste, from white, yellow, to red. A variety of vegetables can be added to the soup, including chard, carrots, radishes, mushrooms, sea vegetables, onions and potatoes. A variety of seafood can be added to the soup, including fish and crustaceans. Even noodles, such as <em>udon<\/em>, can be also be added to the soup.<\/p>\n<p>Whatever way it\u2019s made, <em>miso<\/em> soup is a staple in Japanese cuisine. Tell us how you make it!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Miso soup is a vital, versatile part of Japanese cuisine. It can be served for breakfast, mixed with a bit of tofu and wakame seaweed. It can be part of a complete ichiju-sansai meal, served as the soup course. It can be served as part of a fancy meal, with crab legs and clams, or [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[737],"tags":[20,7,16,155,90,153,71,66,154,156],"class_list":["post-2289","post","type-post","status-publish","format-standard","hentry","category-essentials-of-japanese-cooking","tag-foodie","tag-foodporn","tag-japan","tag-japanesefood","tag-miso","tag-misosoup","tag-ramen","tag-ryori","tag-soup","tag-sus"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.1.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Essentials of Japanese Cooking: \u00a0Making Delicious Miso Soup - Zojirushi Food &amp; Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-making-delicious-miso-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Essentials of Japanese Cooking: \u00a0Making Delicious Miso Soup\" \/>\n<meta property=\"og:description\" content=\"Miso soup is a vital, versatile part of Japanese cuisine. It can be served for breakfast, mixed with a bit of tofu and wakame seaweed. It can be part of a complete ichiju-sansai meal, served as the soup course. 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